Mutton Cutlets, plain.

d la Minute.

a+ la Maintenon.

d la Bourguignotte.

Mutton Cutlets, with Parte of Endives, Ac d la Nivernai»e, Ac.

with New Potatoes, Ac.

836. Mutton Cutlets, Plain

Choose a neck of mutton that has been killed at least four days, saw off the scrag end, and as much of the rib-bones as may be neces-sary in order to leave the cutlet-bones not more than three inches and a half long; the spine-bones must also be removed with the saw. without damaging the fillet. Next, cut the neck of mutton thus trimmed into as many cutlets as there are bones; detach the meat from the upper part of each bone, about three-quarters of an inch, then dip them in water and flatten them with a cutlet-bat, trim away the sinewy part, and any superfluous fat. The cutlets must then be seasoned with pepper and salt, passed over with a paste-brush dipped in clarified butter, and nicely broiled, over or before a clear fire. When they are done, dish them up neatly, and serve with plain brown gravy under them.

Cutlets prepared in this way may also be served with either of the following sauces - Poor-man's, Piquante, Italian, Tomata, Provengale, Poivrade, Shalot, Gravy.

837. Mutton Cutlets, A La Minute

Trim the cutlets as above, then season with pepper and salt, and place them in a sauta-pan with about two ounces of clarified butter. The cutlets must be fried over a rather brisk fire, of a brown color; then pour off the grease, and add a large gravy-spoonful of Espagnole sauce, a piece of glaze, and the juice of half a lemon; set the cutlets again on the fire to simmer gently for two minutes, dish them up, and pour the sauce over them.

The centre of this entre'e may be filled with mashed potatoes, mashed turnips, spinach, potatoes a la Maitre d' Hotel, etc.

838. Mutton Cutlets, A La Maintenon

These are prepared, in the first instance, according to the former part of the directions for cutlets a la Minute; season with pepper and salt, add a table-spoonful of chopped mushrooms, the same quantity of parsley, and three shalots, also chopped. Fry the cutlets brown on both sides, pour off the grease, and two large spoonfuls of brown sauce, a very little grated nutmeg, and the juice of a lemon; allow the whole to simmer together on the fire for five minutes, and then set them in the larder to cool. Meanwhile, take as many sheets of large-sized note-paper as there are cutlets, cut each somewhat in the form of a heart, and then let them be oiled. Next, place a cutlet with an equal proportion of the sauce in one of these papers, and with the fore-finger and thumb of the right hand, twist the edges of the paper tightly under into very close folds ; and repeat this with the remainder. A quarter of an hour before sending to table, put the cutlets in the oven in a sauta-pan, to get warm through ; then, with a heated iron skewer, mark the papers so as to make it appear that they have been broiled ; dish them up on a napkin with fried parsley in the centre, and send some brown Italian or fine-herbs sauce in a boat.

889. Mutton Cutlets, A La Bourguignotte

Trim the cutlets and arrange them in circular order in a sauta-pan with a little clarified butter. Then, fry them quickly on a brisk fire to brown them on both sides, and before they are quite done, pour off all the grease; add half-a-pint of red wine (Port or Claret), about half a pottle of prepared mushrooms, and the same quantity of small button onions (previously simmered in a little butter, over a slow fire until nearly done); season with a pinch of mignionette pepper, and a little salt, some grated nutmeg, and a tea-spoonful of pounded sugar; set the whole to boil on the stove for two minutes, and then add a small ladleful of brown sauce; allow the cutlets (covered) to simmer very gently on a slow fire for twenty minutes, by which time they will be done, and the sauce sufficiently reduced. The cutlets must then be dished up closely, in a circle ; add half a glass of red wine and a dozen small quenelles to the sauce, boil the whole together for a minute, and garnish the centre of the entre'e with the mushrooms, etc, pour the sauce over the cutlets, and serve.

840. Mutton Cutlets, With Puree Of Endives

These are prepared and finished in the same manner as the cutlets a la Minute; and when they are dished up, the centre of the entree must be filled with & puree of endives (No. 114).

Note. - Cutlets dressed in this way may be served with purees of vegetables of all sorts.

841. Mutton Cutlets, A La Nivernaise

Trim and prepare the cutlets as in the the foregoing case, and when they have been fried brown, pour off the grease, and add a garnish of carrots and turnips a la Nivernaise (No. 137) ; allow the whole to simmer gently on a slow fire for a quarter of an hour, dish up the cutlets, and fill the centre with vegetables, pour the sauce over the entre'e, and serve.

842. Another Method

The cutlets, when fried, may be glazed, then dished up, and the garnish a la Nivernaise placed in the centre. The advantage of the first method is, that the cutlets partake of the flavor of the vegetables by simmering with them.

843. Mutton Cutlets, With New Potatoes

These are prepared in the same way as cutlets a la Minute, and when dished up, must be garnished with new potatoes a la Maitre d'Hotel (No. 1183).

Mutton cutlets, prepared in the same manner, may be garnished with any of the following vegetable garnishes, viz : Jardiniere, Macedoine, asparagus-peas, stewed peas, Brussels-sprouts, etc.